Crust:

• 1/2-1 cup unsweetened shredded coconut flakes
• 1-2 tbs coconut balsamic
• 1 tbs (or more) Lemon Olive Oil

Combine all ingredients in a bowl, massage together so the coconut flakes are well coated. Cooking Directions

• Preheat oven 375 degrees.
• Season fish with salt and garlic powder.
• Apply a thick coat of the coconut crust to the top of fish.
• Cook in oven for 7-8 minutes (or depending on your cut of fish), then broil for 1-2 minutes if the curst needs more browning.

Coconut Mustard Sauce Combine in a sauce pan, over medium heat:

• 3 tbs course grain dijon mustard
• 3 tbs coconut balsamic
• 1 tbs lemon olive oil

Bring to a boil and allow liquids to reduce. Couple of minutes after boiling. Sauce should thicken up once cooled.